INGREDIENTS:
1 cup Vermicelli.
2 cups milk.
1 can condensed milk. (14 oz)
2 tbsp ghee.
3 tbsp cashew nuts or sliced almonds.
1/2 tsp cardamom powder.
METHOD:
Roast the vermicelli in 1 tbsp ghee, till its golden colour. Add milk and bring to boil. Cook till its soft, stirring occasionally. Add the condensed milk, mix well remove from fire.
Fry nuts in the remaining ghee and add to the payasam with cardamom powder. Serve hot.
"ENJOY COOKING AND EATING"
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